Recipes > Seafood > Kedgeree



  • remains of cooked fish
  • an equal quantity of boiled rice
  • 2 hard-boiled eggs
  • a little butter
  • pepper and salt


Break the fish into flakes, removing all the bones.

Melt a little butter in a saucepan.

Put in the rice, fish, and the whites of the eggs cut small, pepper and salt.

Stir over the fire until quite hot.

Heap it on a hot dish in the form of a pyramid, and sprinkle over it the yolks of the eggs, rubbed through a wire sieve.


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The Skilful Cook (1905).

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